By: Susan Joy

This is a deliciously healthy, raspberry and chocolate chia breakfast.  By topping with fruit, seeds and nuts you get lots of different flavours and textures in every bite. Chia seeds have a high concentration of plant-based omega 3 fatty acids, making this a filling breakfast that should keep you going until lunch.

Serves: 1 | Prep Time: 00:05 | Cooking Time: 00:00


  • 2 Tbsp chia seeds
  • 2 Tbsp coconut (organic finely-shredded)
  • 1 Tbsp cacao raw powder
  • 2 tsp vanilla collagen protein (I use Happy Mammoth), or use hydrolysed collagen & 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 2 – 3 tsp almond butter/spread
  • 200ml (3/4 cup) almond milk, or milk of choice
  • 1/2 cup frozen raspberries
  • 1 tsp maple syrup (100%), optional if a bit tart from the raspberries
  • Optional: serve with fruit, seeds and nuts


Add all the above ingredients, except for the serving options to a high-speed blender.

Blend on high to create a smooth mousse or to your desired texture. Pour immediately into your bowl as the chia pudding thickens quickly.

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Serve with your favourite fruit, seeds and nuts.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.